MY BOOKS

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THE BASICSis the e-book version of the introductory information at The Cast Iron Veggie website. THE BASICS e-book has a convenient hyperlink Table of Contents that allows you to easily move from one section to another even when you’re offline. This e-book also contains additional photos not seen elsewhere as well as new recipes for a Mushroom-based Vegetable Broth, Vegan Butter, Vegan Cream “Cheese,” Honey Ketchup, and how to use Eggplant as Pasta.

This is the SOUPS AND SAUCES portion of The Cast Iron Veggie, From My Kitchen To Yours set. From the hearty vegan Creamy Potato and Mushroom Soup to Curried Corn Soup to the Tortilla Soup born in Tucson, Arizona, you’ll find soup recipes good for a cold winter day by the fire or for sharing by the summer poolside with your friends.

The pasta (or pasta alternative) sauce recipes include Red Pepper and Basil Sauce and a dairy-free Creamy Tomato and Spinach Sauce. Then there’s the vegan Creamy Sauce that is a scrumptious alternative to cheese in lasagna or even on enchiladas. And if you’re making enchiladas you’ll want to try the Red Pepper Enchilada Sauce, another recipe born in the desert Southwest.